Baked Pumpkin Oatmeal, Muffins or Sqaures - Gluten Free

GFreeFoodie's picture

Dec. 09, 2015

These squares are full of harvest flavor, and make the perfect grab and go snack or hearty breakfast. Soaking the oats makes them easier to digest and allows the chia seeds to bloom. If you'd prefer to make muffins, bake them for about 25 minutes at 350 degrees.


Gluten free rolled oats 5 Cup (80 tbs) (Bakery on Main)
Chia seeds 3 Tablespoon
Lemon juice 2 Tablespoon
Melted coconut oil/Butter 1/4 Cup (4 tbs)
Coconut milk/Milk 1/4 Cup (4 tbs)
Maple syrup 1/2 Cup (8 tbs)
Pumpkin puree 1 Cup (16 tbs)
Salt 2 Teaspoon
Baking soda 2 Teaspoon
Gluten free vanilla extract/Vanilla bean paste 2 Tablespoon
Cinnamon 1 Tablespoon
Nutmeg 1/2 Teaspoon
Salt 2 Teaspoon
Ground ginger 1/2 Teaspoon
Ground cloves/Vanilla bean paste 1/4 Teaspoon
Raisins 1 Cup (16 tbs)
Chopped pecans 1 Cup (16 tbs) (optional)



In a large bowl, combine oats, chia seeds and fill water.

Add lemon juice and allow to sit for 3 hours to overnight.

Preheat oven to 350F.

Line muffin tray with paper liners.


Drain water using cheesecloth.

In a bowl, combine coconut oil, coconut milk, maple syrup, pumpkin, salr, baking soda, vanilla, cinnamon, nutmeg, ginger, cloves and mix well.

Add to oats and stir well.

Add raisins, pecans and fill into muffin tray with liners..

Pop into oven and bake for 35-40 minutes.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 700Calories from Fat 233

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1320 mg55%

Total Carbohydrates 100 g33.3%

Dietary Fiber 15 g60%

Sugars 29 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet